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Bowl of classic ground beef potato soup garnished with herbs

Classic Ground Beef Potato Soup

This hearty and comforting Classic Ground Beef Potato Soup combines ground beef, tender potatoes, and aromatic vegetables in a rich beef broth, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef for less grease.
  • 4 medium potatoes, diced Yukon Gold or red potatoes recommended for creaminess.
  • 1 medium onion, chopped
  • 3 medium carrots, sliced
  • 2 stalks celery, chopped
  • 4 cups beef broth
  • 1 cup milk Substitute with almond milk for a dairy-free option.
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • to taste salt and pepper

Method
 

Preparation
  1. Dice the potatoes into uniform 1/2–3/4-inch cubes for even cooking. Chop the onion, slice the carrots, and chop the celery. Measure out the broth, milk, and seasonings for easy access.
Cooking
  1. In a large pot, heat the olive oil over medium heat and sauté the onions, carrots, and celery until softened, about 5 minutes.
  2. Increase heat slightly, add the ground beef, breaking it up as it cooks until browned and no longer pink, about 6–8 minutes. Season lightly with salt and pepper.
  3. Stir in the diced potatoes, beef broth, garlic powder, dried thyme, and additional seasoning to taste. Bring to a gentle boil.
  4. Reduce heat and simmer until the potatoes are tender, about 15–20 minutes.
  5. Stir in the milk and warm through for 3–5 minutes without boiling.
Serving
  1. Ladle the soup into bowls and garnish as desired with fresh parsley, cheddar cheese, green onions, or bacon bits. Serve with crusty bread or warm corn muffins.

Notes

If you prefer a thicker soup, mash some of the potatoes or use an immersion blender. Store leftovers in an airtight container for up to 3–4 days, or freeze for 2–3 months. Reheat gently on the stovetop.